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What is the Shelf Life of Roasted Coffee? A Literature Review on Coffee Staling
By Emma Bladyka, Coffee Science Manager, SCAA Coffee is what is known in the food science field as a shelf-stable product, which after roasting…
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The Price is Right. Or Is It?
By Ric Rhinehart Over the past two years the rising cost of coffee (and almost everything else) has us asking: What is the right price for a cup? As a trade association we…
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Shooting for the Stars: Developing a Staff that Shines
By Heather Ringwood In our common thread of specialty coffee, we find coffee to be a premium product that is essential to our business operations, yes? Well, I am here to argue that…
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The Power of Story: Behind Cause Coffees
By Scott Conary “I don’t really like coffee…” And with these words, you are stopped short. All of your well-constructed arguments and delightfully thought out taste descriptions forced back in a choking cough….
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Between Courage & Carelessness
By Peter Giuliano Perhaps the best-known coffee town in Rwanda is Butare, located in Rwanda’s hilly southwest. Butare is a bustling central African town, with mostly unpaved roads and inconsistent electrical service coming…
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Long-Term Bean Counting: What You Need to Know About Buying Right
By Mike Ferguson If you work at any point in the coffee supply chain, you know that the last two years have been unusual, to put it mildly. Even the most casual coffee…
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Direct Trade: Going Straight to the Source
By Shanna Germain Direct trade has long been a hot button in the specialty coffee industry. Ask 10 coffee people what the phrase means, and you’ll get 10 different answers. Listen in at…
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My Name is “Boyd,” as in “Boyd Coffee Company”
The joys and challenges of being part of a family-owned coffee business Katy Boyd Dutt When my great-grandfather founded Boyd Coffee Company in 1900, I doubt he thought the company would still be…
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90+ Profiles: Getting to Know Joe Izaguirre
Q: Who are you and what do you do in coffee? A: I’m a 22-year Career Army Officer who, during three deployments to Iraq, established (during my off hours) roasting operations under wartime…
Roasters Guild Brings Certification Program to Guatemala
The Roasters Guild is dedicated to promoting and advancing the art of craft roasting and this happens through many different channels. The Roasters Guild (RG) Certification Program plays a large role in this…
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February 20, 2012SCAA Attendee Project Videos – What is Specialty Coffee?
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February 15, 2012
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February 15, 2012
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February 15, 2012
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February 15, 2012
Long-Term Bean Counting: What You Need to Know About Buying Right
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February 10, 2012
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February 15, 2012What is the Shelf Life of Roasted Coffee? A Literature Review on Coffee Staling
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January 17, 2012
New Research Update: The Impact of Coffee Processing on River Water in Ethiopia
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December 28, 2011
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November 2, 2011
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October 21, 2011
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October 17, 2011
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February 15, 2012The Power of Story: Behind Cause Coffees
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February 14, 2012
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February 10, 2012
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November 4, 2011
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November 4, 2011
To Market, To Market: What the New Economy Means for Sourcing Strategies
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November 4, 2011
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February 22, 2012Volunteer Highlight: Noah Namowicz, Director of Marketing and Sales Associate of Café Imports
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February 14, 2012
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February 14, 2012
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February 10, 2012
Volunteer Highlight: Mike Stumpf, Green Coffee Buyer, Swiss Water Decaffeinated Coffee Company
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February 3, 2012
Volunteer Highlight: Paul Thornton, Coffee Buyer/Roastmaster of Coffee Bean International
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January 27, 2012
Volunteer Highlight: Brian Aliffi, Coffee Sourcing Manager of Caribou Coffee
SCAA 2012 Special Event Lectures – Emerging Markets in Asia
During your time at The Event make sure to take advantage of all the educational lectures and presentations that will help you develop as a coffee professional. All presentations are given by respected…
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Building Brand Strength through Nuance: SCAA Origin Trip to Guatemala
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New Research Update: The Impact of Coffee Processing on River Water in Ethiopia
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Leaving a Bad Taste in Their Mouths?
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Volunteer Highlight: Rob Stephen, Senior Trader of InterAmerican Coffee
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Coffees of the Year (COTY) Competition Now Accepting Submissions for 2012 Event
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Report on the SCAA Chemistry Questionnaire
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The SCAA Goes Mobile Everything You Need to Know About Our New Smartphone App!
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The 5 HR Items Every Business Should Have in Place
SCAA Attendee Project Videos – What is Specialty Coffee?
The Specialty Coffee Association of America invited 2012 Expo Attendees and other coffee lovers to announce to the world what specialty coffee means to them. They entered by creating a 1 minute video…
I Want Coffee, Not Coffee
Or: How I learned to appreciate cream and sugar again By Nicholas Cho Recently, I had the privilege of producing a “person on the street” video segment that was shown during the 2011 SCAA…
Cafe Imports Announces Origin Trip Location for USBC Champs
August 23, 2011 Café Imports www.cafeimports.com Café Imports is proud to announce the 2011/2012 USBC/WBC origin trip sponsorship location has been selected!The 6 regional USBC winners, plus the USBC Champion, and the WBC…
‘After the Harvest’ movie set to premier at SCAA Event
Scroll down to watch the trailer on the You Tube Player. In a recent survey of small-scale coffee farmers in Mexico, Guatemala, and Nicaragua, over 67% indicated they were unable to maintain their…
Sustainability Is Off to a Great START
In the last few weeks we’ve been talking a lot about sustainability in the coffee industry. We can all agree that greening the coffee world is something that would benefit everyone in…
SCAA Skill Building in Michigan with Coffee Express
In case you couldn’t make it to the recent SCAA Skill Building Workshop held in Ann Arbor, hosted by Coffee Express, check out the above video! CLICK HERE to subscribe to SCAA‘s You…
We are proud to present the SCAA Event Video!
Watching this video, I have to admit I get a little nostalgic even though it’s only been a little over a month since The Event happened! Thank you to everyone who attended, exhibited,…
